Gorgeously Gourmet Chocolate Fudge Frosting Recipes

Food and Recipes » Snacks Recipe » Chocolate Guide

Gorgeously Gourmet Chocolate Fudge Frosting Recipes
By. William Smith

Get a bite of one of these gorgeously gourmet chocolate fudge frosting recipes and you will never look at another can of frosting again!

Chocolate Fudge Frosting

2 cups milk
2 tablespoons all-purpose flour
8 ounces (2 sticks) cold unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 ounces unsweetened chocolate, melted and cooled slightly.

Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.

Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.

Global Gourmet Fudge Frosting:

* 1/4 pound (1 stick) unsalted butter, cut into 6 pieces
* 1/2 cup granulated sugar
* 1/2 cup half-and-half
* 4 ounces semisweet chocolate, chopped
* 4 ounces unsweetened chocolate, chopped
* 2 cups powdered sugar, sifted
* 1 teaspoon vanilla extract
* 2 teaspoons instant decaffeinated coffee dissolved in 1 tablespoon water

Prepare the Fudge Frosting

1. Put the butter, granulated sugar, and half-and-half in a medium saucepan and heat over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Increase the heat to medium-high and simmer the mixture for 1 minute, stirring constantly. Small bubbles will form around the edge of the pan. Remove the saucepan from the heat. Add the semisweet and unsweetened chocolate and stir the mixture until it is smooth and all of the chocolate is melted. Return the saucepan to low heat for 1 minute, if necessary, to melt the chocolate completely.

2. Pour the chocolate mixture into the large bowl of an electric mixer. Add the powdered sugar, vanilla, and dissolved coffee and mix on low speed just to incorporate the powdered sugar. Press plastic wrap onto the surface of the mixture and refrigerate until it is cool to the touch, about 35 minutes. Stir occasionally to ensure the mixture cools throughout. Makes about 2-1/2 cups.

3. Beat the cooled chocolate mixture on medium-high for 1 minute, or until the frosting is creamy and lightens slightly in color. Use a thin metal spatula to spread the frosting over the top of the cake. Run the rounded tip of the spatula across the top of the frosting, in one direction, to form a ridged pattern on the frosting. Slide the cake onto a serving plate or piece of cardboard covered with aluminum foil.

Good Advice:

Chop the chocolate into small pieces, 1/4 to 1/2 inch, so it melts evenly in the hot mixture.

When the powdered sugar is mixed with the warm chocolate mixture, it melts the powdered sugar slightly and produces a frosting with a smooth texture.

If you have a frozen 9-inch square cake in the freezer, you can spread the frosting over the frozen cake.

The fudge frosting will be the same dark, rich chocolate color as the cake.

Doubling The Recipe:

Use two cakes and double the remaining ingredients.

Chocolate Mousse:

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.

Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over ahot fire until smooth and glossy.

Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over thewhipped cream. Pour the chocolate in a thin stream into the cream, and stir gentlyuntil well mixed. Wipe out the chilled mould, and turn the cream into it.

Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould fromthe ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

Users Reading this article are also interested in:

Top Searches on Chocolate Guide:

• Chocolate Fudge Frosting

• Chocolate Cake Frosting Recipes

About The Author, William Smith

William Smith the author provides many more delicious chocolate recipes for you free at Chocolate Fudge Frosting Recipes (All is Free)

Chocolate Guide

•	Delicious Chocolate Recipes!
•	Chocolate-A Delicious Way To Say I Love You
•	The Differences In Dark Chocolate - What Are They?
•	Shipping Chocolate - Important Considerations
•	Chocolate Fudge - Confectioners Treat
•	How to Make Chocolate Dipped Candy
•	Chocolate: Heavenly Taste In Many Forms
•	Processing Secrets of Chocolate & Preparing Cacao the Maya Way
•	The Making Of Chocolate
•	Chocolate Pecan Pie: A Wonderful Variation of the Pecan Pie
•	Chocolate - A Health Food?
•	Emulsifiers in Chocolate
•	Delicious Shapes: Chocolate Molds
•	Chocolate Covered Espresso Beans?
•	Chocolate Is My Favorite Health Food
•	Hershey Chocolate - The All American Treat
•	Enchanting Chocolate
•	The Marvelous Social Impact Of Chocolate Gifts
•	Cocoa Trees
•	Cocoa Butter
	» More on Chocolate Guide

FoodEditorials Snacks Guide offers you a variety of ideas for your snack time. Choose from simple delights such as Cheese & Chocolates to other pleasurable and delicious Snacks such as Pizza and find out which Dips & Sauces go best with those tortilla chips!

Need faster Access? Try our Local Hosting Sites

Asia : Singapore - Malaysia - Indonesia | America : USA